Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, bell peppers, carrots, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. Transfer to a large bowl and let cool until warm.

In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the vegetable mixture.

Position a rack in the center of the oven and heat the oven to 375°F.

Add the beef, lamb and eggs to the vegetable mixture. Scatter the cilantro, jalapeño, ginger, and garam masala over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.

Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor.

Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Spread the honey over the top and lightly down the sides of the meatloaf to glaze it.

Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes.

Let the meatloaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.

user reviews

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by Heidi_Sue, 12/5/2013The flavor and aroma of this meatloaf are wonderful. I love Indian food and have had a good deal of it through Malayali friends. My quibble with this meatloaf is that it does seem to cause a bit of GI upset. I don't know if that's due to the pepper or just the sheer amount of herbs/spices added to the meat. Regardless, I wouldn't be serving this to American guests.

by srayzor, 2/11/2012This is my husband's favorite dish! Perfect on a cold winter day and great leftover! Wouldn't change a thing. Sometimes I add extra honey to glaze because it creates the best crust.

by sanni, 3/31/2011too hot to taste anything - andd that
s from a chile_ lover. So tame this d0wn to western palates and it"ll be great.